Earthy flavors and sweet roasted veggies come together in this healthy farro salad with butternut squash, red onion, and brie.

Yield: 6-8 servings

Ingredients

4 cups water

2 cups farro

2 tbsp olive oil

1 medium butternut squash, peeled, seeded, and cut into ½-inch dice

1 medium red onion, diced

6 medium carrots, peeled and cut into ½-inch dice

¾ cup chopped parsley

1 tbsp minced fresh sage

1¼ tsp kosher salt

½ tsp freshly ground black pepper

10 oz brie, cut into ½-inch dice

Instructions

Heat oven to 450F.

In a large pot, bring the water and farro to a boil. Add in a pinch of salt and reduce the heat to a simmer. Cook, covered, for 25 minutes, or until farro is tender. Drain any excess water and put farro in a large bowl.

Meanwhile, in a large bowl, toss together the olive oil, butternut squash, red onion, and carrots. Season to taste with salt and black pepper. Spread out on a parchment-lined baking sheet and roast for 30-40 minutes, or until tender.

When the vegetables are cooked, toss them with the farro, parsley, sage, and brie. Season to taste with salt and black pepper.